Preheat the oven to 350 degrees F. Prepare a large rimmed baking sheet or jelly roll pan with parchment paper. You can use binder clips to hold the parchment paper overhang in place. Set aside.

In a small pan, add the pecans and place in the preheated oven. Let toast for about 10 to 15 minutes until the pecans become fragrant. Remove from the oven and let cool.

Roll the crescent dough out onto the parchment paper lined baking sheet, creating a 13x7 inch rectangle. Working your way down the edges on either side of the long side of the rectangle, cut 2 inch slits in the dough about 1 inch apart.

In a medium bowl, add the canned pumpkin, brown sugar, pumpkin pie spice, cinnamon, and egg yolk. Mix until well combined.

Fold in the pecans.

Spoon the filling into the middle of the crescent rectangle, keeping the batter away from the cut slits.

Working from one end of the crescent dough sheet to the other, begin pulling the cut slits of dough across the batter, twisting once and tucking slightly on the opposite side. Alternate from one side of the crescent dough to the other, working all the way down to the end.

In a small bowl, add the egg white. Whisk until foamy. Brush the egg white over the crescent dough.

Place in the preheated oven and bake for 20 to 30 minutes or until the dough is golden. Remove from the oven and let cool slightly.

In a small bowl, whisk together the powdered sugar and milk until smooth.

Drizzle the glaze over the crescent braid and then sprinkle the top with the pecans.